Originally from Jaisalmer in Rajasthan, the Thathai Bhatia community migrated to the Thatta District in Sindh [a part of India in the pre-partition era], thus it derived its name Thathai from its geographical location. The Bhatias, formerly known as Bhattis, belong to the Rajput clan settled in India. During the time of partition the Bhatias had returned to India, some settled in different parts of India and others moved out to earn their living in to the Gulf countries.

Being lovers of good food, the ThathaiBhatias cooking follows distinct style that is simple yet has its own unique richness. Traditionally, followers of the Pushti Marg sect [the Path of Grace], the ThathaiBhatias are strictly vegetarian and have refrained using pungent flavored ingredients such as onion and garlic in their cuisine. Asafoetida (hing) and Cumin (jeera) are extensively used for tempering, as substitute flavor for onion and garlic in the Thathai Bhatia cuisine. Chopped coriander leaves is largely used to garnish majority of the main course and side dishes including vegetable, curries and many more.

Not just the food preparation style but food serving patterns and eating habits of the ThathaiBhatias also have its own individuality, which is not commonly found in any Indian community.

Red Rice Flour, an ingredient is known for its high nutritional value, is popularly used to prepare a variety of scrumptious and healthy food options. These include GarayChokayjiChapri [an alternate or additional option for Phulko - a thin pancake of unleavened whole-grain bread cooked on a griddle to wheat flour unleavened flatbread], GarayChokayjiPuri [an alternate on addition to wheat flour Puris - an unleavened deep-fried Indian bread], GharayChokan jo Churmo [a famous sweet dish made of rice flour and jaggery, exclusively made by the Bhatias], just to name a few. Red rice flour is made from Red Rice, which is unhulled or partially hulled rice and has a nutty flavor, along with a high nutritional value, as the germ of the rice is left intact.

The meals are wholesome and balanced – lunch comprises of Choka [Rice], Phulko [Indian Bread], some form of Lentil Curry. So in spite of being vegetarian all required nutrients are provided to the body to ensure that a person is provided with proteins, carbohydrates, fibre, iron, calcium and fat. For Dinner, rice is not consumed and Phulkos are consumed with Saag (Vegetable) and accompaniments.

It’s creative:

A single vegetable is prepared in variety of ways to make different variety of dishes with differing tastes and flavours. For instance, Spinach is used for – Palka jo Saag [a simple Spinach dish], Palka jo MithoSaag [a Spinach dish with nutritive addition of fenugreek leaves] or Turain jo Saag [a ridge gourd dish is made Mitho (sweet version)/ Tikho (spicy version)/ Taraylo (fried version)], Marriray jo Saag [what this called in english please add is made Mitho (sweet version)/ Tikho (spicy version)], Farayun [a dish made with Brinjal is made Mitho (sweet version)/ Tikho (spicy version)/]

Even an everyday item like Puri [an unleavened deep-fried Indian bread] can be made in a variety of styles. It is made with different types flours or taste is varied such as Regular Puri - made from whole wheat flour, the GariPuri - made from Red Rice flour, JeeraPuri - a thicker version of regular puri that has cumin seeds in it, MethiPuri - whole wheat flour puri with dried fenugreek leaves in it, KaraylejiKuttarjiPuri - whole wheat flour puri with grated Bitter gourd in it.

It’s unique:

Unlike other Indian communities, Rice is consumed first in a meal followed by Phulko. Nearly all the communities consume Phulko first followed by Rice.

A unique vegetable like Bhey [Lotus Root] is extensively consumed in all forms - used in the preparation of vegetables, used in curry, pickle, sun-dried and fried as a snack and consumed as an accompaniment, fresh chopped and fried. Other exclusive preparation is Mograyjo Sherbet - a refreshing drink prepared from Jasmine flower, with acts as a body coolant during the harsh summer months.

Consuming the most nutritive Bhatia dish Kadi [curry] is an art in itself and may require some expert guidance since some ingredient are put to add flavor to the dish and should not be eaten. A diner must leave out Kadipatta [curry leaves], Kokum phool [Wild Mangosteen], KelayjoChilko [Banan skin or peel] when eating Kadi. Then there is Singhi [drumsticks] that needs to be sucked and other vegetable like Batata [Potatoes], Suran [Yam], Charna [Chickpeas], Kelo [Banana] are eaten. Another interesting fact about Kadi preparation is the spicier the KadiVaghar [tempering], the more one sneezes, also some consider this as a sign that made will taste Kadi yummy.

Its traditional:

ThathaiBhatias follow the concept of BhogDharanu, which is offering the food to the Lord first to bless it and then serving this as a Prasad [Sanctified food] to all the members of the family. ThathaiBhatias, traditionally, do not consume Masoor dal (Pink Lentil) and Rajma (Red kidney beans) as these items are not considered Saatvik foods.

ThathaiBhatias observe Igyas (Ekadashi Fast) that comes every fortnight. It falls on the 11th lunar day of the shukla (bright) or krishna (dark) paksha – every lunar month in the Hindu calendar (Panchang). A partial fast is observed whereby only one meal is consumed in the day and observers refrain from consuming beans and grains in any form. Special fast cuisine is prepared on this day called the IgyasFalhar, which is consumed as the meal of the day, while observing the fast.

This website covers nearly the entire range of food consumed by the Thathai Bhatia community. We hope you enjoy cooking & eating the recipes from this site as much as we enjoyed creating the website.